Suckling Pig
Recipe for Spit-Roasted Pig
Cooking a pig on a spit is not just a simple recipe, but a ritual full of tradition and flavor that brings the family together around the table. This recipe will guide you step by step on your journey to a delicious result, and every detail will contribute to achieving a juicy, aromatic pig with a crispy crust. Get ready to enjoy a unique culinary experience!
Total preparation time: 3 days (including marinating and cooking)
Cooking time: 12-15 hours
Number of servings: 20-25 servings
Ingredients
For marinating:
- 1 pig weighing about 30 kg
- Coarse salt (as needed)
- Ground garlic (optional)
Spices for marinade:
- 250 g fresh sage
- 250 g green thyme sprigs
- 250 g green basil
- 250 g green marjoram
- 250 g rosemary (green sprigs)
- 250 g green onion tops
- 250 g mint
- 250 g parsley
- 250 g lovage
- 250 g salt
- 3 heads of garlic
- Peppercorns (to taste)
- 15 bay leaves
- 3 teaspoons of cumin seeds
For basting:
- 250 g oil with 4 tablespoons of curry
- 250 g oil with finely chopped thyme
- 250 g oil with hot pepper paste (between 2-3 tablespoons, to taste)
- 250 g oil with finely chopped or ground rosemary
Other ingredients:
- 750 g brandy
- 3 bottles of half-liter beer
- 500 g honey
- A quality brush (for basting)
Preparation
Day 1: Marinating the pig
1. Salting: Start by laying the pig on a large foil. Rub it well with coarse salt on all sides. Make sure every nook is covered to allow the salt to penetrate the meat.
2. Resting: Wrap the pig in foil and let it sit in a cool place for 1.5 to 2 days. This step is essential to develop flavors and improve the texture of the meat.
Day 2: Preparing the marinade
3. Preparing the marinade: In a large pot (5-6 liters), bring water to a boil and add all the spices – sage, thyme, basil, marjoram, rosemary, onion tops, mint, parsley, lovage, salt, garlic, pepper, bay leaves, and cumin. After boiling for a few minutes, turn off the heat and cover the pot. Let the marinade infuse for 30 minutes.
4. Marinating the pig: Remove the pig from the salt and wash it well under cold water. Place it back on the foil and pour the marinade over it, ensuring it is completely covered. Cover it again and let it sit until the next day, turning it over after a few hours. Use a large syringe to inject the marinade into the meat, which will intensify the flavors.
Day 3: Cooking the pig
5. Preparing for the spit: The next morning, remove the pig from the marinade and let it dry a bit. If desired, you can rub the pig with ground garlic at this stage.
6. Lighting the coals: Prepare the fire for the spit. Make sure you have enough coals, about 5 kg for every 45 minutes of cooking (total cooking time of 12-15 hours).
7. Seasoning: Before placing the pig on the spit, rub it well with curry powder, especially inside and in the crevices of the skin. This will add a delicious flavor and an appetizing crust.
8. Cooking: Place the pig on the spit and baste it with the four types of oils prepared earlier. Throughout the cooking, periodically drizzle it with beer and brandy to keep the meat juicy. Near the end, baste it with honey to achieve a golden and sweet glaze.
Serving
When the pig is ready, cut strips of meat and serve them hot as an appetizer. This recipe is perfect for family gatherings or parties with friends, guaranteeing rich flavors and memorable moments.
Useful tips
- Choose the pig carefully: Make sure the pig is fresh and of good quality. Buy from a trusted supplier to ensure excellent taste.
- Maintain a steady fire: Keep a constant temperature throughout the cooking process. A fire that is too hot can burn the exterior, leaving the inside raw.
- Taste in advance: Start slicing strips of meat and serving them as snacks. This way, you can avoid the risk of the pig burning on the outside and being raw inside.
Nutritional information and calories
Spit-roasted pig is a dish rich in protein and offers a multitude of essential nutrients. However, due to its high fat content, it is recommended to consume in moderation. A serving of pig can contain between 300-450 calories, depending on the cooking method and ingredients used.
Variations
- Vary the spices: You can experiment with different spices, such as smoked paprika or herbs de Provence, to give a personalized touch to the dish.
- Serving with sides: Spit-roasted pig pairs wonderfully with fresh salads, baked potatoes, or grilled vegetables. Additionally, a cold beer or a red wine can perfectly complement the meal.
Frequently asked questions
1. Can I use a smaller pig?
Yes, the recipe can be adapted for smaller pigs, but the cooking time will be significantly reduced.
2. How do I know when the pig is done?
The meat should be tender and juicy, and the internal temperature should be about 75°C.
3. What do I do with the leftovers?
You can use the leftover meat for sandwiches, soups, or salads, thus reducing food waste.
Now that you have all the necessary information, you are ready to get started! Cooking a spit-roasted pig is an unforgettable experience that will bring joy and satisfaction to all who sit at the table. Enjoy your meal!
Ingredients: 1 pig approximately 30 kg coarse salt ground garlic, optional Spices: 250 g fresh sage 250 g green thyme sprigs 250 g fresh basil 250 g fresh marjoram 250 g green rosemary sprigs 250 g green onion tops 250 g mint 250 g parsley 250 g lovage 250 g salt 3 heads of garlic whole pepper 15 bay leaves 3 teaspoons of whole cumin Additionally: 250 g oil with 4 tablespoons of curry 250 g oil with finely chopped thyme 250 g oil with hot pepper paste (the amount of pepper can be adjusted to taste, I recommend 3 tablespoons) 250 g oil with finely chopped or ground rosemary Additionally: 750 g brandy 3 half-liter bottles of beer one 500 g jar of honey
